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After trying many basil pesto recipes and creating a couple of my own, I came across this recipe from the fatfreevegan website - Susan Voisin's wonderful blog and recipe site. I've made just a couple changes, but the taste is absolutely wonderful, and so Italian. My daughter, Leia, was visiting and she's very fussy about her pesto. She said, "This is a keeper." I hesitated to add any olive oil, but, quite frankly, without that 1 T, it was way too dry. And since I have nixed oil from my diet, I figure one T every now and then is just fine.

 3 cps fresh basil
1 cp fresh, flat leaf Italian parsley
1/4 cp plain panko crumbs
2 large garlic cloves, minced or 3 medium size cloves
2 T nutritional yeast
2 T sweet miso
1/4 cp water
1 T olive oil


Process first 6 ingredients in food processor till well blended. Then slowly add the water and scant T of oil. Mix well. Prepare your whole wheat linguine or favorite pasta and mix in the pesto

Bet you can't have just one bowl!!!!

Category: Main Dishes
Posted by: admin

 After trying many basil pesto recipes and creating a couple of my own, I came across this recipe from the fatfreevegan website - Susan Voisin's wonderful blog and recipe site. I've made just a couple changes, but the taste is absolutely wonderful, and so Italian. My daughter, Leia, was visiting and she's very fussy about her pesto. She said, "This is a keeper."

I hesitated to add any olive oil, but, quite frankly, without that 1 T, it was way too dry. And since I have nixed oil from my diet, I figure one T every now and then is just fine.

Process first 6 ingredients in food processor till well blended. Then slowly add the water and scant T of oil. Mix well. Prepare your whole wheat linguine or favorite pasta and mix in the pesto till well blended.

till well blended.